Leonese-style Trout (Trucha a la Leonés)
Trucha a la Leonés, or Leonese-style Trout, is a traditional dish from the region of León in Spain. This recipe features tender trout fillets cooked in a flavorful tomato and onion sauce, seasoned with aromatic herbs and white wine.
Ingredients
- 4 trout fillets
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup white wine
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Season the trout fillets with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Stir in the diced tomatoes, white wine, paprika, and thyme. Simmer for 5 minutes.
- Add the seasoned trout fillets to the skillet, spooning the tomato sauce over them. Cover and cook for 10-12 minutes, or until the trout is cooked through.
- Serve the trout a la Leonés hot, spooning the tomato and onion sauce over the fillets.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 12g
Supplies
Large skillet Spatula Cooking spoon
Tools
Chef's knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Trucha a la Leonés with a side of crusty bread and a simple green salad.
Tips & tricks
For a richer sauce, you can add a splash of heavy cream or a dollop of butter at the end of cooking.
Cost
$20